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artichokes into this points downwards, boil them quickly for 5 or 6 minutes, then cook more slowly until tender, or until the leaves can be detached easily when pulled. Drain well, remove the “ choke ” or the soft flowery part from the centre and serve them on a hot folded serviette. Hand melted butter or sauce hollandaise separately, or the artichokes may be served cold with sauce vinaigrette. The dish will take its name from the sauce which accompanies it. Note. — It is usual to allow one artichoke to each person, but if large they may be cut in halves. Time to boil, \ to 1 hour. 390. Globe Artichokes, To Fry (Artichauts Frits) Cooked globe artichokes. Frying batter. Seasoning. Allow some cooked artichokes to become quite cold, then cut them in quarters or slices, carefully removing any of the “ choke.” Season the pieces with pepper, salt, and a few drops of lemon juice, dip them into frying batter (see Recipe 1861) and fry in boiling fat until a golden brown colour. Drain well, and serve piled up on a hot dish, with a dish paper under them. Garnish with fried parsley. 391. Stuffed Artichokes (Artichauts Farcis) 6 globe artichokes. 2 table-sps. salad oil. 3 gills stock. Seasoning. Stuffing. 3 table-sps. of cooked chicken. 2 table-sps. bread -crumbs. 1 table-sp. cooked ham. 1 tea-sp. parsley. 3 or 4 mushrooms. 1 egg or 1 table-sp. white sauce. Prepare the artichokes as in Recipe 389, and boil them about | hour. Then drain and carefully remove all the “ choke ” with a spoon. To Make the Stuffing. — Chop the chicken and ham finely and mix them in a basin with the mushrooms and parsley also finely chopped, season to taste and bind together with beaten egg, or a little good white sauce. Fill up the centres of the artichokes with this stuffing and tie them round with a piece of string or tape. Then dip them in salad oil so that every part is moistened and stand them on a baking tin. Pour the stock round and bake in a moderate oven for | hour, basting occasionally. When ready, lift the artichokes on to a hot dish and remove the string. Reduce the stock left in the baking tin, removing all grease from the top and adding more seasoning if necessary, and strain round the artichokes. Note. — The stuffing may be varied according to individual taste and materials at command. A thin tomato or brown sauce may be used instead of the stock, and a little white wine may be added. Time to cook, 1 hour in all. 392. Artichoke Bottoms, To "Prepare (Fonds d’Artichauts) Although these can be prepared from the fresh globe artichokes, those that are canned or bottled are more generally used. If the fresh artichokes are used, boil them according to directions given in Recipe 389, then remove all the leaves and choke, leaving only the soft round piece at the bottom. Trim these neatly and reheat them when required in a little hot milk or light stock. The camied artichoke bottoms should be rinsed and reheated in the same way. They may then be served with any suitable sauce such as poivrade, Italian, bechamel, Dutch, &c., and take their name accordingly. Or, they may be stuffed before being coated with sauce, or fried, as below. These make very simple and effective vegetable entrees. 393. Artichoke Bottoms, To Fry (Fonds d’Artichauts Frits)